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Perfect Whipped Potatoes

An excellent dish for a hearty dinner.


8 lbs Yukon gold or all-purpose potatoes, washed well

1 ¼ cups heavy cream

¾ cup whole milk

½ lb or 2 sticks unsalted butter

1 ½ teaspoons Freshly ground white pepper

Sea salt, to taste



1.  Place the potato whole into a large pot leaving the skins on; fill with enough water so that the potatoes are just covered.  Bring to a boil and then reduce to a simmer.  Simmer until potatoes are fork tender, about 25-30 minutes.  Drain potatoes. 

2.  In a large sauce pan, melt the butter and heat with the milk and cream. 

3.  Working over the sauce pan, press the potatoes through a potato ricer into the cream mixture.  The ricer will separate the flesh from the skin of the potato; if necessary, it may be helpful to cut potatoes in half.

4.  Season with salt and white pepper and gently fold the potatoes with the cream/butter mixture.  Fold until thoroughly combined; serve warm.  It can be kept warm in a countertop slow-cooker on low.

Yield: 12-16 Servings. Adapted from Thomas Keller's contribution to Food & Wine Magazine

Be good to the land and the land will be good to you.

Philip James JONES, FARM FOUNDER, 1821-1912